After experiencing the light and delicious texture of the einkorn milt milano cookies, I knew I needed to start experimenting with a classic shortbread recipe.
However, my son (who is 2 right now) had other plans!
Chocolate Shortbread Cookies
As we mixed all the ingredients together for what I thought would be a classic shortbread cookie recipe, he kept saying “chocolate! chocolate!“, so I gave in to his sweet little voice and added a bit of raw organic cacao… and I’m so glad I did!
These chocolate shortbread cookies turned out to be an instant favorite!
The rich flavor of the einkorn flour mixed with the deep warm flavor of the cacao to form a unique and delicious cookie. Add in the melt in your mouth texture of the whipped butter and sugar, and these are a no-brainer for any function where you want to impress!
I want to try making them with a little mint too… I bet that would be amazing!
Chocolate Shortbread Cookie Recipe
With just 4 ingredients, these cookies came together in less than 5 minutes. I also chose to pipe them into place, instead of spooning them, so they were in the oven in less than 7 minutes total!
Be sure to cream the butter and sugar together thoroughly before adding the other ingredients for the perfect shortbread cookie feel.
I found that these kept at room temperature for 3 weeks, though I’m sure they would actually last much longer! I had to hide one in the pantry to even test it that long… ;-)
Can these be made with regular flour?
Absolutely! As with all of my non-bread einkorn recipes, this recipe can be made with any wheat flour.
Just use the type of flour you prefer at a 1:1 ratio!
Chocolate Shortbread Cookies
A classic shortbread cookie recipe with melt in your mouth texture and a chocolate twist! These chocolate shortbread cookies are sure to please at any gathering, or just because!
Ingredients
- 1/2 cup butter room temperature
- 1/3 cup powered sugar I use this corn-free kind
- 1 cup einkorn flour
- 2 Tbsp raw cacao
Optional
- Vanilla extract
- Pinch of sea salt on top of each cookie
Instructions
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Preheat oven to 325°
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Cream together butter and sugar.
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Add flour and cacao, mix until well combined.
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If mix is too stiff, add vanilla or a teaspoon of cold water.
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Add dough to a plastic bag, cut the tip off of the bag (1/2" wide). Pipe onto baking sheet in desired shape. The dough will self level as it bakes.
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Pierce each cookie 2x with a fork. Sprinkle on sea salt, if desired.
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Bake for 15-18 minutes, or until the edges are golden brown.
Recipe Notes
If cookies are underdone in the middle once you remove them from the oven, cook for another 3-5 minutes and test again.
Store at room temperature for 3 weeks, or in the freezer for up to 6 months.
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